Super-creamy scrambled eggs only take a few minutes to make—and are totally worth the constant stirring over low heat. They're especially good served on these mushroom toasts. If you can't find button mushrooms, use an equal weight of regular white mushrooms and quarter them.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 2 servings
Ingredients
Method
In large nonstick skillet, melt half of the butter over medium-high heat; cook mushrooms, stirring occasionally, until golden, tender and no liquid remains, about 7 minutes. Stir in arugula and half each of the salt and pepper; cook, stirring, until arugula is wilted, about 1 minute. Keep warm.In bowl, beat together eggs, cheese, chives and remaining salt and pepper. Add remaining butter to pan; melt over medium-low heat. Cook egg mixture, stirring gently, until eggs are creamy and just set, about 3 minutes. Divide mushroom mixture among toasts; top with eggs.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 934 mg
- Sugars 5 g
- Protein 26 g
- Calories 497.0
- Total fat 29 g
- Cholesterol 416 mg
- Saturated fat 14 g
- Total carbohydrate 36 g
%RDI
- Iron 39.0
- Folate 52.0
- Calcium 25.0
- Vitamin A 49.0
- Vitamin C 17.0
